Step 1

Set a heavy bottomed non stick skillet on high heat and add the butter to it. As the butter starts to melt, add the halved mushrooms and saute for three minutes.

Step 2

Add the chopped ginger and garlic. Mix and cook for another 2-3 minutes.

Step 3

After the raw smell of ginger garlic goes away, add the chopped onion and green chilies and cook everything together on high heat for another 5 minutes.

Step 4

Add salt, turmeric, coriander, and garam masala powders to the sauteed veggies. Lower the heat to medium high and cook for another 5 minutes so that the spices are nicely toasted and coat the mushrooms well to make a masala.

Step 5

After 5 minutes, you will notice that the mushrooms have developed a beautiful color and are caramelized. At this point, turn the heat up again and add fresh cracked black pepper to taste and mix.

Step 6

Give the mushrooms a taste check and adjust salt if needed. Turn the heat off and finish the dish with chopped cilantro. Serve with roti or rice.